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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 8 |
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I haven't tried it yet but I'm posting it for safe-keeping. If you make these before I get a chance to, let me know how they turn out. Ingredients:
2 3/4 cups flour |
1 1/2 teaspoons baking soda |
1 pinch salt |
1 cup butter |
2 cups sugar |
3 eggs |
1 teaspoon vanilla |
3 pears, peeled (firm but ripe, cored and grated) |
1 cup champagne |
1/4 cup butter, softened |
8 ounces cream cheese, softened |
3 cups confectioners' sugar (sifted) |
2 tablespoons champagne (you may want to up this, just make sure it's not runny) |
Directions:
1. Preheat oven to 350°F
2. In a small bowl sift flour, baking soda and salt. Set aside.
3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
5. Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
6. Stir in vanilla and champagne.
7. Stir in pears.
8. Line a cupcake tin with cupcake liners.
9. Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
11. While cupcakes are baking, make frosting.
12. Mix cream cheese and butter together.
13. Add powdered sugar and whip until smooth.
14. You can add more powdered sugar if desired.
15. Remove cupcakes from oven and cool in tins for 2 minutes.
16. Transfer to cooling rack.
17. When cupcakes are completely cooled, top with frosting.
18. Decorate if you have anything. (Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.).
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